Bianca Recipe

Activate yeast

In a small bowl combine lukewarm water and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

In a large mixing bowl (or stand mixer bowl) combine flour and salt. Make a well and add the foamy yeast mixture and 2 tablespoons extra-virgin olive oil.

Mix until a shaggy dough forms. If using a stand mixer, knead with the dough hook on medium for 6–8 minutes until smooth and elastic. By hand, turn onto a lightly floured surface and knead 8–10 minutes until smooth.

Form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1.5–2 hours (or refrigerate overnight for improved flavor).

Before shaping, gently deflate the dough and divide into 2 equal portions (for two 10–12" pizzas). Let the portions rest, covered, for 20–30 minutes to relax the gluten.

Prepare the ricotta: in a small bowl combine whole-milk ricotta with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 tablespoon of the extra-virgin olive oil. Stir until smooth and season to taste. If ricotta is very wet, drain in a fine mesh sieve lined with cheesecloth for 15–30 minutes beforehand.

Prepare garlic oil: in a small bowl combine the remaining 1 tablespoon olive oil with the minced garlic and let sit 5–10 minutes to mellow and infuse (do not heat). This will be brushed over the shaped dough to distribute garlic flavor evenly.

Tear or slice fresh mozzarella into bite-sized pieces and lightly pat with paper towel if very moist to avoid making the crust soggy.

Shred or grate the Parmesan and set aside.

Preheat your wood-fired oven to pizza temperature (ideally 700–900°F / 370–480°C). If using a home oven or pizza stone, preheat to the highest temperature (500–550°F / 260–290°C) with the stone or steel in place for at least 45–60 minutes.

Shape the dough: on a lightly floured or floured-and-semolina-dusted surface, gently press and stretch one dough ball into a 10–12" round, leaving a slightly thicker rim to form the crust. Avoid pressing out all the air to preserve a light, blistered edge.

Transfer the shaped dough to a pizza peel dusted with cornmeal or semolina. Brush the surface lightly with the garlic-infused olive oil, leaving the outer rim unbrushed so it crisps well.

Dollop ricotta in several spoonfuls across the center of the pizza, leaving gaps for the mozzarella. Scatter the torn mozzarella pieces evenly over the pizza.

Sprinkle grated Parmesan evenly over the top.

Bake: Slide the pizza into the wood-fired oven. In a high-temperature wood-fired oven bake 2–4 minutes, turning the pizza every 20–30 seconds for even cooking until crust is blistered and cheese is melted and slightly browned. In a home oven on a stone/steel, bake 6–9 minutes until crust is golden and cheese bubbling (watch closely).

Finish with basil and oil: As soon as the pizza comes out of the oven, scatter fresh basil leaves over the hot pizza so they wilt but remain bright. Drizzle the remaining 1 tablespoon extra-virgin olive oil over the top and, if desired, a light pinch of red pepper flakes.

Rest and serve: Let the pizza rest 1–2 minutes, then cut into 6–8 slices. Serve immediately.